Bechamel sauce is a variety of white sauce made from a roux of butter and flour, to which hot milk is added.
It's a thick cream sauce made with butter, milk, and flour. It's used in Greek recipes like moussaka and petitsio.
Bechamel sauce is also known as white sauce!
bechamel sauce use in pasta that we cal it white sauce
A Mornay sauce- bechamel with cheese Nantua sauce Creme sauce
Is called a bechamel sauce or a roux.
Bechamel is glossy due to the fat in the butter and smooth from the expanded gluten in the flour.
* Bechamel sauce(White Sauce) * Espagnol Sauce(Brown Sauce) * veloutes Sauce * Tomato Sauce * Mayonnaise Sauce * Hollandaise Sauce
Sauce Cardinale is a derivative of Bechamel, which is a classic French roux-thickened milk sauce. The Bechamel is seasoned with cayenne and truffle oil, and finished with lobster butter. I have seen tomato product (paste) used in some cases as well.
Mornay sauce starts out as a bechamel sauce (a basic roux of flour, milk & butter). Then it is added with a cheese, such as gruyere.
Secondary sauces are derived from the five mother sauces. Hollandaise, Tomato, Espagnole, Veloute, Bechamel. Are the five mother sauces and an example of secondary sauce is making sauce Mornay from Bechamel Sauce
veloute
Bechamel
i dont think it can to be honest, i make it alot with normal cornflour